Okonomiyaki Hot Dog2014-08-28
- Yield : 8
- Servings : 8
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
I’ve been hearing about Japanese style hot dogs for the last couple of years now. The idea started in Vancouver Canada, but now the craze has spread to New York and Florida.
I have to admit that while I love Japanese food I was skeptical that Japanese flavors would complement a hot dog on a bun. Since Japanese hot dogs are not available in Chicago, I decided to make my own. Let’s just say that after making my own Okonomiyaki hot dog I’ve changed my mind.
To develop my recipe I checked out different Okonomiyaki hot dog photos online. Okonomiyaki (o-konomi-yaki) is a Japanese savory pancake that contains a variety of ingredients. The name is derived from the word okonomi, which means “what you like” or “anything you want”, and yaki meaning “grilled” or “cooked” (like in yakitori and yakisoba).
This encouraged me to get creative. I noticed that most of them only incorporated two to three Okonomiyaki ingredients and some had things on them that are not even in Okonomiyaki! I wanted to make mine a little more complex and better. I kept thinking of all the ingredients I like in Japanese cooking while also trying to stay true to the Okonomiyaki tradition.
First thing I realized is that there is typically cabbage and onion in the Okonomiyaki batter. These are key ingredients in Okonomiyaki so I felt they should be in my hot dog. Most places seem to just shred raw cabbage and drizzle the Okonomiyaki sauce on top of the hot dog which did not sound very appetizing to me. Next I realized they would taste better if they were warm and caramelized in the Okonomiyaki sauce to bring a richer, more savory flavor to the dog. After testing out my method I have to admit I came up with a pretty yummy Okonomiyaki Hot Dog.
(for Eight Hot Dogs)
8 Hot Dogs (I use all beef Hot Dogs)
8 Hot Dog Buns
1/4 head of a medium sized Napa Cabbage, sliced into thin inch strips
1/2 yellow onion, thinly sliced
1/4 cup Okonomi Sauce (Tonkatsu Sauce is fine too)
1/2 teaspoon freshly ground Black Pepper
1 Tablespoon Canola Oil
Japanese Kewpie Mayonnaise
Katsuobushi (dried & shaved Bonito Flakes)
Beni Shoga (Japanese Red Pickled Ginger)
Aonori (Dried and Powdered Seaweed)
extra Otafuku Okonomi Sauce as needed
1. Heat a medium sized skillet or wok over medium high heat. Add the oil and swirl around the pan to coat the surface. When oil is hot add the onion and cabbage. Sauté until vegetables start to brown and slightly soften but are not soggy. You want them to be el dente and still have a slight crunch. Lower heat and add the Okonomi sauce and black pepper. Toss vegetables so they are completed coated with the Okonomi Sauce and the sauce starts to caramelize, about 2-3 minutes. Set aside but keep warm.
2. Grill, broil or pan fry the hot dogs until brown and slightly crispy. Lightly toast (in the oven) or grill (on grill pan or BBQ) the buns until they’re golden brown.
3. Divide the cabbage mixture evenly between the hot dog buns then top the mixture with a hot dog. Sprinkle each hot dog with Katsuobushi, Aonori, Kewpie Mayonnaise and pickled Ginger. Serve immediately.